We had been calling this recipe “potato soup” until after our first bites, when Gastronomike commented that it tasted like a vegetarian clam chowder. And so the soup gained a new name, at least for me. We both really enjoyed this, and it was a great meal to have on an unseasonably chilly August evening. The only thing missing was a loaf of crusty bread to accompany the chowder.
Ingredients:
- 2 tbsp butter
- 4 cups diced potatoes, skin on (we used a combination of baby reds and russets)
- 2 medium sized shallots, finely diced
- 3 cups water
- 1.5 tsp salt
- 2 cups finely chopped kale leaves
- 2.5 cups milk
- 2 heaping tbsp chopped fresh dill (I’d even throw in 3, if you have enough dill)
- 2 tbsp flour
- 1 cup sour cream
Directions:
Melt butter in large pot and add onions. Cook briefly, until onions are soft, but not browned. Add potatoes and cook for 5-8 minutes, without letting potatoes brown. Add water and salt; cover and simmer 20-25 minutes or until potatoes are tender (check on water level a few times). Meanwhile, add flour to sour cream and mix together. When potatoes are tender, remove from heat and mash a few times, leaving plenty of different sized chunks intact. Add kale and stir. Add milk and dill; bring soup to a boil. After soup has come to a full boil, remove from heat and slowly stir in sour cream/flour mixture. Let sit 5 minutes before serving. Garnish with freshly ground pepper.
Delicious!
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